Barolo

Barolo is a red wine produced in the Piedmont region of Italy, located at the foot of the Alps. It’s made from the small, thick-skinned Nebbiolo grape, and has excellent ageing potential. Nebbiolo is renowned for producing powerful, full-bodied and highly tannic wines, and it is used in the blend of two of the world’s most prized wines – Barolo and Barbaresco.

Despite being made from thick-skinned grapes packed with tannins, Barolo wines are a surprisingly light ruby red colour, turning a more brick-orange shade as they age. Barolos are often beautifully perfumed – odd as it sounds, they are often described as having the aromas of tar and roses.

Often described as Italy’s premier red, Barolo wine is made under strict DOCG (Denominazione di Origine Controllata e Garantita) conditions. The region’s continental climate and high elevation results in rich wines with high acidity and a lighter, ruby-red colour.

Read our beginner's guide to Barolo

Considered the most fruit-forward and full-bodied Nebbiolo red wine in Italy, Barolo has earned a reputation as the ‘King of Wine’. It comes in Barolo several styles, depending on where the grapes are grown and how the wine is made.

The Barolo region includes valleys, hills and high altitudes. Each vineyard has different sun exposure, soil drainage and temperature, which can give unique characteristics to the wine. For example, you’ll find lighter wines in places such as La Morra and Novello, with its limestone soils. Meanwhile, the sandstone and clay of Castiglione Falletto and Monforte d’Alba help create wines with bolder flavours.

Different winemaking processes also create distinct styles. Traditionally, Barolo wines are made by fermenting crushed Nebbiolo grapes in large, neutral oak casks and then ageing them for at least 18 months in the barrel, with a total of three years ageing before release. While this may sound like a long time, these wines are meant to age, with the best examples enjoyed after ten or more years.

A modern approach to making Barolo uses smaller oak barrels, which impart flavour faster than large barrels. This approach can shorten the ageing process significantly and deliver a lighter taste.

Despite Barolo’s intense tannins, its floral notes are surprisingly light. You’ll often hear Barolo described as having ‘rose’ or ‘tar’ aromas. Its taste profile includes notes of dried fruit, raspberry, cherry, mulberry, cinnamon, plum and white pepper.

As Barolo wine ages, its colour changes from ruby-red or garnet to brick red, and its flavours deepen, becoming more earthy and savoury. Expect a mushroom, tobacco, liquorice or dark chocolate taste.

Because of its rich fruit flavours and full body, Barolo is best friends with red meat. The key is to keep the flavours simple – think steak and steamed greens or braised beef stew. Fatty meats such as veal and lamb also pair excellently with the wine’s high acidity, which cuts through the fat, and compliment those sweeter dried fruit and cherry flavours.

But if meat isn’t on the menu, Barolo also suits earthy dishes such as mushroom risotto and truffle pasta, as well as robust cheeses such as Gorgonzola and Castelmagno. You can also stay in Italy with a pizza or pasta dish. The richness of the wine pairs delightfully with tomato-based dishes, so you can’t go wrong with a classic Margherita.

Serve your Barolo at room temperature – between 16–20°C. If you serve it colder, you risk dampening its flavour and creating a slight bitterness.

Decant your Barolo wine an hour or so before serving to help unlock its flavours, and serve in a balloon glass with a wide bowl that fully allows the Barolo’s floral aromas to develop.

Barolo wines have an amazing ability to age in the bottle, with a minimum ageing potential of 8–10 years reaching up to 20 years and even more for some vintages. 

Once opened, you should finish a bottle of Barolo within three to five days, storing it in a cool, dry place. The wine won’t spoil past the fifth day but could lose its rich, concentrated flavours.